Cherry tomato spaghetti with olives and capers

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Spaghetti con pomodorini, olive e capperi

Since many people do not like the taste of anchovies, but still want to try the famous spaghetti alla puttanesca, I have created a small variation of it. For this we simply omit the fishy anchovies and replace them with nice juicy cherry tomatoes.

4.53 from 167 ratings
A small variation of the famous Spaghetti alla Puttanesca!
Difficulty: easy
Cost: low
Calories: 139.9kcal
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Difficulty: easy
Cost: low
Calories: 139.9kcal
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes

Ingredients list


  • Bring a large pot of well-salted water to a boil.
  • Peel and finely chop the onion and garlic. Wash and coarsely chop the cherry tomatoes.
  • Heat some olive oil in a large pan and sauté the onion and garlic. Deglaze with the chopped tomatoes, add sliced olives and capers and simmer for about 5 minutes.
  • In the meantime, add the spaghetti to the boiling water and cook until al dente.
  • Now add the cherry tomatoes and some pasta water to the sauce, season with salt, pepper and chopped hot pepper. Continue to simmer on low heat.
  • Drain the finished pasta, then add it directly to the pan and mix everything thoroughly.
  • Finally, arrange on deep plates and sprinkle with freshly chopped parsley.
    Buon appetito!
Spaghetti mit Kirschtomaten Oliven und Kapern


As with almost every pasta, freshly grated Parmigiano Reggiano rounds off the taste experience.
Serving: 723gCalories: 139.9kcal (7%)Carbohydrates: 22.4g (7%)Protein: 4.3g (9%)Fat: 3g (5%)

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